Hot cross bun brownie

Paul A Young's hot cross bun brownie recipe makes a terrific Easter treat, but can easily be made into a festive brownie by removing the cross - the flavours are extraordinary whatever time of the year it is. The recipe makes more mincemeat than is needed so either store the remainder for a rainy day or buy some quality pre-made mincemeat.

Pour the batter into the lined baking tin and level out with a spatula

6

Mix together the flour and water for the crosses to make a paste, then transfer to a piping bag with a small plain nozzle. Pipe on top of the unbaked brownie batter to form crosses when cut

50g of plain flour

50ml of water

7

Bake for 25-30 minutes until gently set and wobbly in the middle - do not be tempted to leave the brownie in the oven longer than the cooking time as it will dry out and overcook. Allow to cool then refrigerate overnight

8

The next day, turn the brownie sheet out, remove the baking paper and cut off the edges for neatness. Turn the brownie the right way and cut into squares so there is a cross on each square of brownie - using a knife dipped in water will make this a lot easier

9

Serve the brownies at room temperature or store in an airtight container in the fridge for up to 2 weeks